Ingredients

• 2 cups fresh strawberries
• 2 Tbs brown sugar

For the cake:

• 1 and 1/2 cups plant based milk (soy, almond, coconut, etc.)
• 1 Tbs lemon juice
• 1 tsp vanilla
• 1/2 cup oil
• 1 cups flour
• 2 tsps baking powder
• 1/4 tsp salt

For the "cream":

• 1 can coconut milk
• 2 Tbs powdered sugar

Preparation

For the cake:

1. Preheat the oven to 340º F.

2. Mix the milk with the lemon juice until the milk is curdled, about 5 minutes.x

3. In a separate bowl, mix flour, salt, baking powder and sugar.

4. To the milk mixture add the oil and vanilla. Mix well.

5. Add the liquid mixture to the flour mixture and combine to form a loose dough.

6. Pour the mixture into a greased cake pan.

7. Bake for 35 minutes or until golden.

8. Meanwhile, wash and cut the strawberries into slices.

9. Add two Tbs of sugar to the strawberries and mix them so that the strawberry juice can absorb the sugar.

For the coconut cream:

1. Put the can of coconut milk in the refrigerator the night before.

2. When making the cream, carefully remove the milk from the refrigerator, without mixing the contents. When opening remove the upper part of the milk, which is the cream, which will be solidified by the cold.

3. At the bottom of the can there will be a liquid like whey or very light milk.

4. Put this cold cream in a container and put 1 or 2 Tbs of powdered sugar.

5. With a hand mixer, beat the cream for one minute.

6. Serve immediately over the fresh strawberries on the cold cake.